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Creamy Fruit Salad

 Creamy Fruit Salad
With crowd-pleasing fruits like apples, bananas and grapes plus crunchy pecans, this wonderful salad doesn't last long on potluck buffets. I never bring home leftovers - just an empty bowl. -Bernice Morris, Marshfield, Missouri
20 ServingsPrep/Total Time: 30 min.


  • 1/3 cup orange juice
  • 1/3 cup unsweetened pineapple juice
  • 1/4 cup sugar
  • 1 egg, beaten
  • 1 tablespoon plus 1/4 cup lemon juice, divided
  • 1 cup heavy whipping cream, whipped or 2 cups whipped topping
  • 6 medium red apples, diced
  • 6 medium firm bananas, sliced
  • 3 cups halved green grapes
  • 1/4 cup chopped pecans


  • In a heavy saucepan, combine orange and pineapple juices, sugar, egg
  • and 1 tablespoon of lemon juice. Bring to a boil over medium-high
  • heat, stirring constantly. Remove from the heat.
  • When cool, fold in the whipped cream. In a large serving bowl, toss
  • apples with remaining lemon juice. Add bananas and grapes. Add the
  • dressing; stir to coat. Refrigerate. Fold in pecans just before
  • serving. Yield: 20 servings.
Nutritional Facts: One serving (prepared with egg substitute equivalent to 1 egg and reduced-fat whipped topping) equals 111 calories, 2 g fat (0 saturated fat), trace cholesterol, 7 mg sodium, 23 g carbohydrate, 0 fiber,

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Creamy Fruit Salad (continued)

Nutritional Facts: 1 g protein. Diabetic Exchanges: 1-1/2 fruit, 1/2 fat.